Pecan-Crusted Salmon with Wild Rice

March 14, 2018

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Ingredients

  • 1 cup wild rice

  • 2 cups water

  • ¾ cup pecan pieces (raw)

  • 1 tablespoon fresh dill

  • 2¾ teaspoons kosher salt, or to taste, divided

  • 1 teaspoon freshly ground black pepper, divided

  • ¼ cup all-purpose flour

  • 4 (6-ounce) salmon fillets (approximately 1-inch thick)

  • 1 large egg, lightly beaten

  • 1 tablespoon extra-virgin olive oil

  • 3 lemon wedges, for garnish

 

Instructions

  1. Rinse the rice in a strainer with cold water to clean. Place the rice and measured water in a saucepan with a lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.

  2. Preheat the oven to 400°F. Place the pecans in the bowl of a food processor, and process in short bursts until the nuts are finely ground. (Note: Be careful not to over-process the nuts, or you may make pecan butter!)

  3. In a container large enough to accommodate a salmon fillet, toss together the ground pecans, dill, 1½ teaspoons of salt and ½ teaspoon of black pepper.

  4. Place the flour in a flat container large enough to accommodate a fillet; season the flour with the remaining salt and black pepper. Place the beaten egg in another flat container of the same size.

  5. Dredge the top of each fillet in the seasoned flour, shaking off any excess. Dip the floured side of each fillet into the egg, letting the excess drip back into the container. Place the fillet in the pecan mixture, top-side down, pressing gently to coat.

  6. Heat a large, ovenproof sauté pan over medium-high heat; add the oil and heat through. Add the fillets, top-side down, and cook until golden brown, about 2 minutes. Turn the fillets over, and transfer the pan to the oven; cook until the internal temperature reaches 135°F, about 3 to 4 minutes. Serve immediately garnished with lemon wedges.

 

Resource: HomeChef Cooking School